Pot Stickers (Chinese Dumplings)

Name: Pot Stickers (Chinese Dumplings)
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 50
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp minced fresh ginger root; 1 bunch green onions, chopped; 2 kilograms ground beef; 3 leaves napa cabbage, chopped; 283 grams package round gyoza/potsticker wrappers; 454 grams raw shrimp, peeled and deveined; 50 servings salt and white pepper to taste; 1 teaspoon Asian (toasted) sesame oil; 1 shallot, minced; 2 Tbsps soy sauce; 50 servings vegetable oil; 59 milliliters water; 1 pinch white sugar

Pot Stickers (Chinese Dumplings) requires around 1 hour and 2 minutes from start to finish. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 9g of protein, and 22g of fat. This recipe serves 50. If you have salt and pepper, soy sauce, ground beef, and a few other ingredients on hand, you can make it. This recipe is typical of Chinese cuisine. It is a good option if you're following a dairy free diet. It works well as a very affordable hor d'oeuvre. If you like this recipe, you might also like recipes such as Chinese Pork Dumplings (Pot Stickers), Steamed Dumplings/Pot Stickers, and Lemongrass Gyoza (Pot Stickers/Dumplings).

Instructions

Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp.

Ingredients you will need

Ground Beef

Shrimp

Equipment you will use

Food Processor

Bowl

Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.

Ingredients you will need

Salt And Pepper

Green Onions

Napa Cabbage

Ground Beef

Granulated Sugar

Sesame Oil

Soy Sauce

Shallot

Ginger

Shrimp

To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.

Ingredients you will need

Potstickers

Dough

Equipment you will use

Baking Sheet

Pot

Heat the oil in a large nonstick skillet with a lid over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Ingredients you will need

Potstickers

Water